advertisement
This carrot cake is quick, easy to make, and utterly delicious. It wasn’t until recently that we realized just how much we love carrot cake. It wasn’t something either of us grew up eating, but thanks to this easy recipe, we fell in love. You can make this cake quickly without lots of fancy equipment, making it accessible for any home baker. Not only is this the best-tasting carrot cake we’ve ever made, but it’s also a cinch to prepare. “A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.” Whether for a special occasion or just because, this carrot cake will become a beloved staple in your baking repertoire.
advertisement
Ingredients:
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
Instructions:
1. Prepare the Carrot Mixture
In a medium bowl, combine the grated carrots and brown sugar. Let this mixture sit for 60 minutes, then stir in the raisins. This step helps to soften the carrots and plump the raisins, enhancing the cake’s texture and flavor.
2. Preheat the Oven
Set your oven to 350ºF (175ºC). Grease and flour two 10-inch cake pans to prevent sticking. Properly preparing your pans ensures the cakes release easily after baking.
3. Mix the Wet Ingredients
In a large bowl, beat the eggs until they are light and fluffy. Gradually add the white sugar, oil, and vanilla, continuing to beat until well combined. Stir in the crushed pineapple. This mixture forms the base of your cake, providing moisture and sweetness.
4. Combine the Dry Ingredients
In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet mixture, stirring until fully absorbed. This step ensures that the dry ingredients are evenly distributed, preventing lumps.
5. Add the Carrot Mixture
Stir in the carrot and raisin mixture along with the chopped walnuts. Ensure the batter is well mixed. The addition of carrots, raisins, and walnuts adds texture and flavor to the cake.
6. Pour into Pans
Divide the batter evenly between the prepared cake pans. Ensuring even distribution helps the cakes bake uniformly.
7. Bake
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. Proper cooling prevents the cake from becoming soggy.
8. Frost and Serve
Once the cakes are completely cooled, frost them with your favorite cream cheese frosting. For best results, spread a generous layer of frosting between the two cake layers and all around the exterior. The cream cheese frosting adds a tangy sweetness that complements the spiced cake.
